Crepe Cake

Crepes are an incredibly versatile food. While they’re traditionally enjoyed simply with a dusting of powdered sugar or dressed up with sweet and savory fillings, you can really go all-out by making a layered crepe cake. This showstopping dessert starts with a basic crepe recipe, then layers the thin pancakes with a delicious pastry cream filling. Serve crepe cake for brunch with a dusting of confectioners’ sugar and fresh berries, or make it an extra-special dessert by adding chocolate ganache or whipped cream. The choice is yours!

What is a crepe cake?

A crepe cake is essentially stacked crepes layered with a filling. Known as mille crêpes (French for “a thousand crepes”), this cake is assembled with many eye-catching layers. Some crepe cakes may have 20 to 30 layers, making them as tall as a typical round layer cake. Anything sturdy enough to hold the crepes in place can be used as a filling, whether it’s cream cheese, plain whipped cream, pastry cream, jam or ganache.

Crepe Cake Ingredients

• Eggs: Plenty of eggs are the key to making crepes. For this recipe, we whisk 12 room-temperature eggs into the batter. Additional egg yolks also serve as the base for the pastry cream.
• Milk: Milk provides liquid for the batter along with a rich flavor. It’s also incorporated into the pastry cream. Use whole milk or use 2% in a pinch.
• Flour: All-purpose flour provides structure for the crepes.
• Sugar: Granulated sugar sweetens the batter and pastry cream.
• Vanilla extract: Flavor the crepe batter with a touch of vanilla extract. It’s always best to use real vanilla extract instead of imitation vanilla.
• Salt: A pinch of salt helps balance out the flavor and sweetness of the crepes.
• Cornstarch: The key to a thick, luscious pastry cream is to incorporate a bit of cornstarch.
• Butter: While this crepe cake recipe only calls for two tablespoons of butter, it plays a crucial role in enhancing the flavor and texture of the pastry cream.

Directions

Step 1: Make the crepe batter

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In a large bowl, whisk the eggs and milk. In another large bowl, mix the flour, sugar, vanilla and salt.

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Add the flour mixture to the egg mixture and mix well. Refrigerate the batter, covered, for one hour or overnight.

Editor’s Tip: Want another easy way to make the batter? Throw all of the ingredients in a blender and process until they form a smooth batter.

Step 2: Cook the crepes

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Heat a lightly greased nonstick skillet over medium heat. Stir the batter. Fill a 1/4-cup measure with batter and pour it into the center of the pan.

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Quickly lift and tilt the pan to coat the bottom evenly. Cook the crepe until the top appears dry.

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Flip the crepe and cook until the bottom cooks, 15 to 20 seconds longer. Transfer it to a wire rack. Repeat the process with the remaining batter, greasing the pan in between as needed. Stack and separate the cooked crepes with wax paper.

Step 3: Make the pastry cream

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In a small, heavy saucepan, mix the sugar and cornstarch. Whisk in the milk. Cook and stir the mixture over medium heat until it has thickened and become bubbly. Reduce heat to low, then cook and stir for two minutes longer. Remove the pan from heat.

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In a small bowl, whisk a small amount of the hot mixture into the egg yolks.

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Return everything to the pan, whisking constantly. Bring the mixture to a gentle boil, and cook and stir for two minutes. Remove the pastry cream from the heat and immediately transfer it to a bowl.

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Place the bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in the butter and vanilla.

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Press plastic wrap onto the surface of the custard and refrigerate it until it’s cold.

Editor’s Tip: Tempering eggs is essential when making creams and custards. No one wants to end up with scrambled egg cream!

Step 4: Assemble the crepe cake

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Place one crepe into a greased 8-inch springform cake pan. Spread one tablespoon of pastry cream evenly over the crepe and repeat to form the layers. Refrigerate the cake for eight hours or overnight.

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Remove the sides from the springform pan. Garnish the crepe cake with powdered sugar, fresh berries and whipped cream.

Editor’s Tip: A springform pan is essential because you want to easily remove the cake from the pan. Doing that in a regular 8-inch cake pan could rip or crack the cake layers.

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Crepe Cake Variations

• Choose another filling: Pair the pastry cream with jam or Nutella, or fill your mille-crepe cake with homemade or store-bought whipped cream for a light and fluffy treat. You could also add mascarpone cheese or berries in between layers.
• Get creative with toppings: The possibilities for toppings are endless. Add plenty of fruit paired with whipped cream. Garnish the top with a dusting of confectioners’ sugar or cocoa powder. Try a combination of sliced bananas and a drizzle of peanut butter or caramel sauce on top.
• Choose chocolate: Make this crepe layer cake as-is, but finish it with chocolate. Pour a chocolate sauce over the top and incorporate fresh fruit such as raspberries or sliced strawberries for garnish.

How to Store a Crepe Cake

It’s best to store crepe cake in the refrigerator, either in an airtight container or well-wrapped, for up to four days. The key to proper storage and the best flavor and texture is to prevent the cake from drying out.

Can you make a crepe cake ahead of time?

Crepe cake is an excellent make-ahead treat. Because the cake needs time to chill in the refrigerator, you can easily make and assemble the whole cake at least one day in advance. You can also choose to break up the steps if preferred. Prep the batter and store it in an airtight container in the refrigerator for up to two days before cooking the crepes. Alternatively, you can make all of the crepes and store them in the fridge, wrapped, for up to two days before assembling the cake with fresh pastry cream.

Crepe Cake Tips

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What’s the secret to great crepes?

A key part of making the best crepes is letting the batter rest. Chilling the batter for several hours or overnight helps to hydrate the flour, leading to better texture and flavor. It’s also important to choose the right type of pan to cook your crepes. While some may choose to use a special crepe pan with a wide, even surface and lower sides, you can still use any pan at home. Just be sure to choose a pan with low, sloped sides—and preferably a nonstick surface—to make it easier to flip your crepes.

Why is my crepe cake hard?

Crepes can become tough when they’re overcooked. It’s important to cook crepes just until they’re done, then remove them from the pan so they can cool on a wire rack.

What can you serve with a crepe cake?

A crepe cake is a wonderful addition to a brunch menu. Pair it with a savory dish like a brunch strata, and add a fruit salad as another side. Of course, a slice of crepe cake is just about perfect for dessert—especially when paired with a cocktail such as a chocolate martini or glass of rosé.